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Arthur B. Waugh, Jr. 




Old Southern Cooking, 


Awarded Two Medals at the San Francisco Mechanics' Institute Fair, 

1880, for best Pickles and Sauces and best assortment of 

Jellies and Preserues. 





Entered according to Act of Congress in the rear eighteen hundred and eighty-one, 

In the office of the Librarian of Congress, at Washington, D. C. 



The publication of a book on my knowledge and experience of 
Southern Cooking, Pickle and Jelly Making, has been frequently asked 
of me by my lady friends and patrons in San Francisco and Oakland, 
and also by ladies of Sacramento during the State Fair in 1879. Not 
being able to read or write myself, and my husband also having been 
without the advantages of an education upon whom would devolve the 
writing of the book at my dictation caused me to doubt whether I would 
be able to present a work that would give perfect satisfaction. But, 
after due consideration, I concluded to bring forward a book of my 
knowledge based on an experience of upwards of thirty-five years in 
the art of cooking Soups, Gumbos, Terrapin Stews, Meat Stews, Baked 
and Roast Meats, Pastries, Pies and Biscuits, making Jellies, Pickles, 
Sauces, Ice-Creams and Jams, preserving Fruits, etc. The book will be 
found a complete instructor, so that a child can understand it and learn 
the art of cooking. 



Late of Mobile, Ala. 

I take pleasure in referring, by permission, to the following of my 
friends, namely: 

WM. F. BLOOD 415 California Street, San Francisco 

E. M. MILES 413 Montgomery Street, San Francisco 

WM. O. GOULD 512 California Street, San Francisco 

MBS. CHARLES S. NEALE 1814 Sutter Street, San Francisco 

MRS. JOHN HABROLD 416 Chestnut Street, San Francisco 

MRS. W . H. GLASCOCK Oakland 

MRS. G. H. COY 431 Geary Street, San Francisco 

MRS. JOHN C. FALLS. San Francisco 

MRS. Louis H. VANSCHAICK 129 Page Street, San Francisco 




Maryland Beat Biscuit 1 

Egg Bolls - 2 

Cream Cake 3 

Waffles 4 

Flannel Cakes 5 

Sallie Lund 6 

Corn Bread 7 

Egg Corn Bread 8 

Plantation Corn Bread 9 

Light Bread ; 10 


Beefsteak .' 11 

Lamb or Mutton Chops 12 

Pork Steak or Chops 13 

Venison 14 


Lamb 28 

Chicken 29 

Crab 30 

Meat . 31 

Veal or Lamb Vigareets 32 

Liver 33 

Oyster 34 

Fish 35 


Gold . . 60 

Silver 61 

Almond 62 

Feather 63 

Sponge 64 

Fruit 65 

Jelly 66 

Carolas 67 

Raised 68 

Old Time Ginger 69 

Ginger Cookies . 70 

Jumble 71 

Sweet Wafers. . . 72 



Sweet Cucumber Pickles 73 

Sweet Cucumber Mangoes 74 

Chow Chow 75 

Creole Chow Chow 76 

Cherry Chutney 77 

Game Sauce 78 

Compound Tomato 79 

Napoleon 80 

Pepper Mangoes. 81 

Meat Dressing. 82 

Sweet Pickle Peaches 83 

Sweet Pickle Pears 84 

Sweet Pickle Prunes 85 

Sweet Watermelon Kind Pickle 86 

Onion Pickles : 87 

Plain Pickles 88 

Apple Roll Sauce 139 

Sauce for Boiled Fish or Mutton 118 

Milanese Sauce 120 

Sauce for Suet Pudding 150 


Pastry for making Pies of all kinds 48 

Preparing the Fruit for Pies 49 

Rhubarb 49 

Apple 49 

Peach 49 

Lemon Pies 50 

Cocoanut 51 

Cream Apple 52 

Sweet Potato 53 

Custard 54 

Gooseberry and Cherry 55 

Orange 56 

Light Bread 57 

Cracker 58 

Mince 59 

Apple Roll 138 

Blackberry Roll 141 

Oyster 157 


Snow 110 

Plum Ill 

Corn 135 

Corn Fritters 134 

Batter 145 

Baked Batter Pudding 146 

Rice 154 

Yorkshire 158 

Cheese 159 

Suet . 149 



Brandy Peaches 89 

Brandy Peaches, No. 2 90 

Quince Preserves 91 

Syrups for Preserves 92 

Preserved Peaches 93 

Preserved Pears 94 

Currant Jelly 95 

Cranberry Jelly 96 

Strawberry Jam . 97 

Easpberry and Currant Jam Combined 98 

Marmalade Peach 99 

Crab Apple Jelly 100 

Blackberry Brandy 101 

Blackberry Syrup for Dysentery in Children 102 

Preserved Apricots 103 

Apple Sauce for Eoast Pork 104 

Charlotte Eusse 105 

Spiced Currants 130 

Spiced Cherries 131 

Preserved Peaches. 132 

Preserved Cherries 133 


Venison 15 

Beef 16 

Lamb 17 

Pork 18 

Pig 19 

Veal 20 

Turkey 21 

Chicken 22 

Birds 23 

Quail 24 

Domestic Duck 25 

Wild Duck 26 


Chicken 120 

Veal 121 

Lamb 122 

Shrimp 123 

Crab 124 

Meat 125 


Orange 107 

Lemon 108 

Pineapple 109 



Beef 38 

Ox-TaH 39 

Calf 's Head 40 

Mock Turtle ' 41 

Green Turtle 42 

Oyster Gumbo 43 

Ochra Gumbo 44 

Old Fashioned Turnip 45 

Chicken 46 

Corn and Tomato 47 

Creole 129 

Fish Chowder 127 

Clam Chowder 128 

Chicken Gumbo 151 


Fricassed Chicken 36 

Fried Chicken ... 37 

Meat Stews or Entrees 27 

Ice Cream 106 

Boiled Turkey 112 

Beef a la Mode 113 

Spiced Round 114 

Stuffed Ham 115 

Baked Fish 116 

Broiled Fish 117 

Jumberlie a Creole Dish 119 

Stuffed Tomatoes 140 

Carving Poultry 136 

Boiled Corn 137 

Egg Plant Stuffed 142 

Peach Cobbler 143 

Ladies' Custard 144 

Corned Beef Hash .. 147 

Tonic Bitters 148 

Terrapin Stew 126 

Pap for infant diet 160 

Leaven Biscuit 156 

Meringue for Pudding 155 

Stewed Tomatoes 153 

Circuit Hash . . 152 



Old Southern Cooking. 

1 Maryland Beat Biscuit. 

Take one quart of flour, add one tea spoonful of 
salt, one tablespoonful of lard, half tablespoonful of 
butter. Dry rub the lard and butter into the flour 
until well creamed; add your water gradually in mixing 
so as to make dough stiff, then put the dough on pastry 
board and beat until perfectly moist and light. Eoll 
out the dough to thickness of third of an inch. Have 
your stove hot and bake quickly. To make more add 
twice the quantity. 

2 Egg Bolls. 

One quart of flour, half tablespoonful of butter, two 
eggs lightly beat, half tea-cup of sweet yeast, half tea- 
cup of water, one teaspoonful of salt. Mix as a sponge, 
about 10 o'clock at night, for breakfast; put to rise until 
morning. With dry flour knead the sponge, not too stiff; 
make off rolls, put to rise in baking pan, then have 
oven hot and bake slowly. When rolls are done, put 
them in a napkin until sent to table. 


3 Breakfast Cream Cake. 

Four eggs beat light, one gill of cream to a tea-cup 
of sweet milk, one pint of flour, sifted, half teaspoonful 
of salt; mix cream, milk, and eggs together, well stirred, 
then add flour gradually until thoroughly mixed. Have 
your baking cups hot when put to bake. Eequires ten 
minutes to bake in hot oven. 

4 Waffles for Breakfast. 

Two eggs beat light, one pint of sour milk, to one and 
a half pint of flour, one teaspoonful of soda sifted with 
the flour, one tablespoonful of butter, teaspoonful of 
salt, well mixed, and then add the eggs. Always have 
your irons perfectly hot and well greased. , In baking, 
melt butter before mixing in flour. Place them in a 
covered dish and butter them on sending to the table. 

5 Flannel Cake. 

One quart of flour, quarter tea-cup of yeast, make into 
a batter, with one teaspoonful of salt; make up over 
night and put to rise. Just before baking on a nicely 
greased griddle, for breakfast, add one level teaspoon- 
ful of soda, and stir it well into the batter. 

6 Sally Lund. 

One quart of flour, quarter pound of butter, perfectly 
rubbed into the flour while dry, one teaspoonful of salt, 
five eggs beat very light, half tea-cup of milk to quarter 
tea-cup of yeast; add all to the flour, and stir the whole 
together as you would pound cake, and put to rise at 


10 o'clock at night; next morning beat over until light 
as cake and put in warm place to rise a second time, 
after which bake as carefully as baking pound cake. 
Bake in the pan it rises in the second time. Just grease 
the pan before putting to rise the second time. 

7 Breakfast Corn Bread, 

One tea-cup of rice boiled nice and soft, to one and a 
half tea-cupful of corn meal mixed together, then stir 
the whole until light; one teaspoonful of salt, one 
tablespoonful of lard or butter, three eggs, half tea-cup 
of sweet milk. The rice must be mixed into the meal 
while hot; can be baked either in muffin cups or a pan. 

8 Corn Egg Bread. 

Two eggs, one pint of meal, half pint of sour milk, 
one teaspoonful of soda, beat eggs very light, one 
tablespoonful of melted lard or butter, mix all together, 
well stirred or beaten. Bake in an ordinary pan. 

9 Plantation Corn Bread or Hoe Cake. 

Half tablespoonful of lard to a pint of meal, one tea- 
cup of boiling water; stir well and bake on a hot grid- 
dle. Sift in meal one teaspoonful of soda. 

10 Light Bread. 

Half yeast cake to two quarts of flour, teaspoonful 
of salt, one dessertspoonful of butter or lard. Dissolve 
yeast in warm water ; make up over night at 10 o'clock; 
make dough soft and spongy, and set to rise in a warm 
pla.ce. Next morning work the dough over until it be- 


comes perfectly light, adding flour so as to keep it from 
sticking to the hands, then put to rise in your baking 
pan, and when it rises bake in a hot oven until thor- 
oughly done. 

1 1 Beefsteak Broiled. 

Which should not be broiled until a few minutes be- 
fore meal time : First, have the gridiron perfectly hot, 
then lay the steak on the iron while hot, the iron being 
over hot coals. Let the steak be on the iron about two 
minutes the first time you lay it on the iron, turning it 
over about once. In a minute remove from iron to a 
platter or pan and stick it through and through with a 
fork, so as to let the blood run out. Then place the 
steak back on the hot iron, turning it over as before; 
then take off iron, salt and pepper it and baste with 
butter; then lay it back on gridiron, turning it over for 
about two minutes; then lay in a dish, dress with butter 
and send to the table. A steak an inch and one-half 
thick may require twelve minutes to broil, turning it 
over every three minutes. A steak broiled in this style 
is very sweet and nice. 

12 Lamb or Mutton Chops 

Will take five minutes to broil,, and must observe the 
same directions you have in the beefsteak 

13 Pork Steak or Chops 

Should be broiled in the same way as the beefsteak, 
except that about eight to ten minutes should broil 
them, as pork must be well done. 


14 Venison Broiled. 

Pepper and salt before putting it on the gridiron, 
but remove it every two or three minutes from the iron 
and baste with butter. When you want deviled veni- 
son, use a little mustard mixed with wine (claret). 
Should you like your venison tart or a little acid, baste 
with currant jelly. 

15 Roast Venison. 

First stuff the meat before roasting; make stuffing of 
bread crumbs browned; season stuffing with butter, 
salt, onions (grated), pork or ham chopped fine. When 
it is put into the oven, baste well with butter or lard, 
and while cooking notice and continue to baste until 
done. Two hours are sufficient, with a hot fire, to 
cook this roast. To make your gravy, brown a table- 
spoonful of flour in your pan from which you take the 
roast, add a little water, stir with spoon slowly until 
well done. You can make your gravy thick by the use 
of a very little water. If you do not like onions, use a 
little green or dry thyme. 

16 Boast Beef 

Should be well cooked outside and rare on the inside. 
The oven should bake on bottom and top. If it gets 
too hot on either top or 'bottom, shut the damper 
slightly off. A five-pound roast should cook in half an 
hour, and a ten-pound one in one hour. Season roast 
with salt and pepper before putting it to cook, baste it 
with lard or butter before putting in stove, and while 
cooking baste with the juice that comes out of the 
meat every two or three minutes until done. 


17 Roast Lamb. 

Prepare in the same way as the roast beef, except 
the lamb should be well done. In a hot oven, one 
hour is necessary to cook the lamb. Mint sauce for 
roast lamb: Chop tender mint very fine, put cold water 
or vinegar, one tablespoonful of vinegar to three of 
water, and a little sugar according to taste. 

18 Roast Pork. 

To be seasoned with salt and pepper before being 
cooked, and in cooking baste with the gravy that comes 
from the meat. Must be cooked with a fast fire. To 
make the gravy, take one tablespoonful of flour browned 
in the pan and stir in a little water. 

19 Roast Pig. 

Examine when it comes from the butcher and see 
that it is completely cleaned. Tlie pig should be roasted 
the same' way you would a turkey well done. For the 
stuffing take a loaf and one-half of baker's bread cut 
thin, fry the bread in butter or lard and mash it well; 
season it with salt and pepper according to taste, using 
a little red pepper. Then stuff the pig putting an apple 
in its mouth. Put it in the pan and baste with lard, 
then put it to roast, and while it is cooking keep basting 
it every five or ten minutes until it is cooked; you can 
tell when it is perfectly done by a fork passing through 
it easily. To make the gravy for the pig After it is 
cooked, take about a tablespoonful of flour and put it in 
the pan where you cooked your roast and brown well 


on the stove, then add a little water; stir till it com- 
mences to get thick. A little onion in jour stuffing is 
good. [See No. 21.] 

20 Roast Veal. 

Use crackers for your stuffing. Slice an opening in 
the veal in five or six different places, and fill each one 
with the stuffing. Season the stuffing with salt, pepper, 
butter, and a little sage. You can tell when it is done by 
a fork passing through easily. Baste the roast while cook- 
ing with the essence that comes from the meat. Baste 
it with lard or butter when first put to cook. Use flour 
for making gravy, same as directed in other roasts. 

21 Roast Turkey. 

First cleanse well and take the craw from the turkey. 
Make stuffing 6f light bread chopped fine, season with 
butter, pepper and salt; then stuff the body completely 
full, also where the craw was. Put in pan and baste 
with butter or lard, and put to roast. While cooking, 
keep basting it with the juice that comes from the tur- 
key. When it is cooked take a tablespoonful of flour 
and brown it in the pan, then add a little water and 
stir for the gravy. 

22 Roast Chicken. 
The same as for turkey, 

23 Roast Birds. 
In the same way. 


24 Quails. 

When roasted, make nice toast, butter it nice and 
send quails to table on the toast. Do not forget to 
baste all game and fowls while cooking, so as to make 
them juicy. Make stuffing same as for chicken. 

25 Domestic Duck. 

Bake or roast in the same manner you do a turkey, 
and have it well cooked. M^ike stuffing of bread, like 
that prepared for turkey, with salt, pepper, butter or 
lard. Baste while cooking. 

26 Wild Duck. 

Should not be stuffed, but cleaned well and seasoned 
with pepper and salt, inside and outside, and put into 
a hot oven. Ten minutes will cook it. 

27 Meat Stews or Entrees. 

Cut your meat into inch pieces and put into a sauce- 
pan; season with salt, pepper, and butter or lard. Put 
one pint of water to a pound of meat. One hour will 
cook, unless very young, when less time is sufficient. 
Add onions if liked. 

28 Lamb Croquettes. 

Boil lamb till thoroughly done, then cut into small 
pieces taking all sinews and gristle out, and put into 
a chopping tray; grate onion in it to suit your taste, 
also grate two or three sour pickles in it; then chop the 
whole up very fine indeed. Season with salt and pep- 
per. Add one and one half boiled Irish potatoes to 


one pound of lamb mashed to the fine meal while hot; 
thoroughly mix together with the hand. Make into 
small cakes, oblong style; then take two eggs and beat 
them very light, dip the cakes into the egg, and then 
roll into powdered crackers. Have fat very hot and 
put them into it, and let them fry quick till brown. 

29 Chicken Croquettes. 

Boil chicken very tender, pick to pieces, take all 
gristle out, then chop fine. Beat two eggs for one 
chicken and mix into meat; season with pepper and 
salt; make into cakes oblong shaped; powder crackers 
and roll them into the powder, after dipping them into 
two eggs beaten moderately well. Then have your lard 
very hot, and fry just before sending them to the table. 

30 Crab Croquettes. 

Have crabs well boiled in salt and water, then pick 
them clean from the shell; chop fine; take the large 
end of a piece of celery and grate into the crab; chop 
with crab a small piece of onion fine; mix half a teacup 
of fine powdered cracker into crab; season with pepper 
and salt, also the least bit of fine red pepper, as crabs 
should be seasoned high to be nice. Have your lard 
hot, and fry just before wanted at table. Beat 
two eggs, dip croquettes in the egg, roll in powdered 
crackers before frying; make them oblong shaped. 

31 Meat Croquettes. 

You can make croquettes from any kiad of meat you 
like from the directions ^given for the lamb croquettes, 


such as veal, except make veal into cakes as you would 
a biscuit, round. You need not use onions unless you 
like, but always salt and pepper. 

32 Veal or Lamb Vigareets. 

To be made the same way, to-wit: Boil meat rare 
done, pick all gristle out, grate as much onion in the 
chopped meat as you like. Take half the quantity of 
brains that comes in one head (calf or lamb), scald 
them, pick all the skin from them; mix then with the 
meat, one-half of a nutmeg grated, pepper and salt; 
season high and fry the same as other croquettes. 
Make a gravy of cream and pour on vigareets just as 
going to table. Making gravy: Put sweet cream into a 
cleau vessel, put over steam until hot, add a very little 
pepper and salt, then chop some fresh parsley tine and 
sprinkle it over vigareets while on dish. Make oblong 


33 Liver Croquettes. 

Made of lamb or veal liver. One pound of liver to 
a quarter of a pound of suet, part boil, chop both sepa- 
rately very fine; pick all strings out of suet, then add 
suet and liver together, a small piece of onion, grated, 
salt and pepper; season high. Beat one egg light and 
mix well with hand, roll in powdered cracker, fry in 
hot lard or butter, garnish dish with parsley and send 
to table. 

34 Oyster Croquettes. 

Chop the quantity of oysters you want for the dinner 
in the following manner: Chop very fine one dozen 


oysters, take one boiled potato and mash hot into the 
fine oysters; take the yelk of one egg only, mix well 
into the oysters and season with pepper and salt to 
taste; then roll them, after making into oblong cakes, 
in powdered crackers; have your fat very hot, and fry 
quick and send to table. 

35 Fish Croquettes. 

One pound of boiled fish to one and a half potatoes, 
chop a small piece of onion fine and mix with fish; 
season with pepper and salt to your taste; make them 
out in cakes like the other croquettes, roll them in dry 
corn meal, fry in hot fat and send to table. 

36 Fricasseed Chicken. 

Chicken must be tender and well cleaned inside. 
Singe all pin feathers off over the fire. Boil two eggs 
hard, take the yelks and rub fine into one tablespoonful 
of butter, then add one tablespoonful of corn starch 
dissolved into the least bit of water; add all together, 
well mixed and free from lumps. Have your chicken 
cut up before before boiling, and stir the fricassee into 
the chicken just before sending to table. Season with 
salt and pepper while cooking. 

37 Fried Chicken. 

Cut the chicken up, separating every joint, and wash 
clean. Salt and pepper it, and roll into flour well. 
Have your fat very hot, and drop the pieces into it, and 
let them cook brown. The chicken is done when the 
fork passes easily into it. After the chicken is all 
cooked, leave a little of the hot fat in the skillet; then 


take a tablespoonful of dry flour and brown it in the 
fat, stirring it around, then pour water in and stir till 
the gravy is as thin as soup. 

38 Beef Soup. 

Six pounds of meat to two and one-half gallons of 
water. Boil to one gallon and one-half; then strain all 
meat out from the bouillon. Season with pepper and 

39 Ox-Tail Soup. 

Can be made from the same bouillon of beef as seen 
in No. 38, in the following manner. Take two quarts 
of bouillon to two ox-tails; boil down to three pints. 
You can put in either ochra or vermicelli. Season with 
salt and pepper. Skirn all grease off while boiling. 
Have the butcher unjoint the ox-tail. 

40 Calf's Head Soup. 

Let the butcher open the head wide. Take the 
brains from it and lay into clean water with a little salt. 
Leave the tongue in the head when put on to boil; when 
the tongue is tenderly boiled or done, take it out of the 
pot and let it get cold for making tongue salad. Two 
gallons of water to a calfs head; boil to one gallon; 
strain it off clear for soup to one dozen guests. Take 
two quarts of this liquid and put to boil; two table- 
spoonfuls of flour and brown it; one tablespoonful of 
butter; rub into the brown flour till it comes to a cream, 
then add to the soup gradually, and stir well while 
adding. Season with salt and pepper, and a little red 


pepper. While cooking, boil a small piece of thyme 
and the half of an ordinary sized onion tied tight in a 
clean linen rag, and to be taken out of soup when done. 
One teaspoonful of mustard mixed with one tablespoon- 
ful of wine, to be put into the tureen before pouring in 
the soup hot, also one glass of sherry wine. Pick all 
skin from brains; beat two egg^ light and add to the 
bruins, then beat the eggs and brains together to a 
batter; take one-quarter tea cup of powdered cracker, 
one tablespoonful of flour added to the brains and egg 
batter well beaten together. Then make this brain 
batter in cake the size of a hickory nut, and fry them 
brown in hot fat just before taking up soup, and send 
to table on separate dish. Serve them with the soup, 
two cakes to a plate of soup. 

P. S. Chop parsley very fine, and boil it into the 
soup. You will find the calf's head soup 'the most 
delicious soup in the cookery. Study the recipe and 
remember it well. 

41 Mock Turtle Soup. 

Follow the same directions given for calf's head 
soup. Prepare your calf's head in the same way ex- 
actly. Use for flavor half of a lemon sliced, and put 
in tureen and pour hot soup on. Instead of brain-balls 
or cakes, make a forced meat of boiled ham chopped 
very fine with the yelk of a hard boiled egg; season 
with black pepper. Make balls the size of a hickory 
nut and fry in hot butter. Send to table in separate 
disli, serving one ball to a plate of soup. Use beef in 
place of ham if liked best. 


42 G-reen Turtle Soup. 

To two pounds of turtle add two quarts of water, 
put to boil an a slow fire and cook down to three pints. 
Season while boiling with pepper and salt to taste. 
Take three hard boiled eggs, slice very thin and lay in 
tureen; slice one-fourth of a lemon and put in tureen 
also. Then pour in tureen one gill of sherry wine. 
Then pour on hot soup and send to table. The above 
quantity will make soup for one dozen guests. If there 
are more to serve, increase the quantity. 

43 Oyster Gumbo Soup. 

Take an old chicken, cut into small pieces, salt and 
black pepper. Dip it well in flour, and pat it on to 
fry, over a slow fire, till brown; don't let it burn. Cut 
half of a small onion very fine and sprinkle on chicken 
while frying. Then place chicken in soup pot, add two 
quarts water and let it boil to three pints. Have one 
quart of fresh oysters with all the liquor that belongs 
to them, and before dishing up soup, add oysters and 
let come to a boil the second time, then stir into soup 
one tablespoonf ul of gumbo quickly. Dish up and send to 
table. Have parsley chopped very fine and put in 
tureen on dishing up soup. Have dry boiled rice to 
go to table with gumbo in separate dish. Serve one 
tablespoonf ul of rice to a plate of gumbo. 

44 Ochra Gumbo. 

Get a beef shank, have it cracked and put to boil in 
one gallon of water. Boil to half a gallon, then strain 


and put back on fire. Cut ochra in small pieces and 
put in soup; don't put in any ends of ochra. Season 
with salt and pepper while cooking. Stir it occas- 
ionally and keep it from burning. To be sent to table 
with dry boiled rice. Never stir rice while boiling. 
Season rice always with salt when it is first put on to 
cook, and do not have too much water in rice while 

45 Old Fashioned Turnip Soup. 

Take two pounds veal bones to half a gallon of water, 
and boil to one quart. Put turnips and bones on to 
boil together, then strain the liquor off and send to 
table hot. Season while cooking with pepper and salt. 

46 Chicken Soup foi the Sick. 

Take an old chicken and put on with one gallon of 
water; boil down to half a gallon. Take the yelks of 
two eggs, tie them up in a clean cloth with a little 
thyme and put in the soup after you have strained the 
meat from it, and put back to boil till down to three 
pints. Dish up and send to table hot. Season with 
salt and pepper to taste. 

47 Corn and Tomato Soup. 

Take a fresh beef bone, put on to boil with one gal- 
lon of water, and when boiling skim the grease off. 
Cut corn from cob and scald tomatoes with boiling 
water. Skin them and put both vegetables into soup, 
the corn ten minutes before dinner. Cut tomatoes in 
small pieces and let them boil in soup at least one hour. 


48 Pastry for making Pies of all kinds. 

One pound of flour nicely sifted to quarter pound of 
butter and one quarter pound of lard, one teaspoonl'ul 
of salt, fine, mixed in flour while dry; then with your 
hands rub the butter and lard into the flour until 
thoroughly mixed, then add enough cold water and mix 
with your hands so as to make pastry hold together, be 
sure not have it too wet; sprinkle flour very lightly on 
pastry board, and roll pastry out to the thickness of an 
egg-shell for the top of fruit, and that for the bottom of 
fruit must be thin as paper. In rolling pastry, roll to 
and from you; you don't want more than ten minutes 
to make pastry. 

49 Preparing the Fruit for Pies. 

One gill of water to four pounds rhubarb; first peel 
the rhubarb; sweeten to taste while cooking, and put 
into pastry when cold. 

Prepare apples same way; season with cinnamon. 

Peaches the same way; season with cinnamon. 

50 Lemon Pies. 

Take four eggs, one tablespoonful of butter to one 
and a half tea-cup of powdered sugar, rub butter and 
sugar together until a cream, then add the yelks of 
the eggs to butter and sugar, and beat until light; beat 
the white of the egg until perfectly light, and add to the 
others. Take two lemons, roll them with your hands, 
on board until soft, then grate peel of lemons and put 
into preparation, then squeeze juice of lemons into pre- 
paration. All articles in ' this preparation should be 



well mixed together and put ill pastry, and baked im- 
mediately in a hot oven. Only one layer of pastry at 
bottom of pie plate. 

51 Cocoanut Pie. 

One cocoanut fresh, draw off the milk, then place the 
nut in a hot oven and let it stay long enough for the 
shell to pull off; then grate with the nut juice one tea- 
cup of powdered white sugar, one tablespoonful of but- 
ter and lard rubbed together until creamed, then take 
the yelks of four eggs and beat into sugar and butter 
until perfectly light; grate the rind of one lemon into it, 
and .squeeze the juice of the lemon into the creamed but- 
ter and sugar; beat the white of four eggs light, and add 
also to creamed butter and sugar, and stir them well, 
add also one-half tea-cup of sweet milk. Will make 
three pies. Use a half pound of flour for the pastry, 
one tablespoonful each of butter and lard you only 
want crust at the bottom of plate, and bake in quick 
oven. Mix flour as directed in No. 49. 

52 Cream Apple Pie. 

The best of apples to be used. To two pounds of 
apples use a gill of water; put on fire to steam till the ap- 
ples will mash perfectly fine and soft; sweeten to taste and 
let them cool. Season with powdered cinnamon one- 
half teaspoonful of the best. Have one crust of pastry 
only, and that at the bottom of plate; fill plate with the 
fruit, then bake quickly in a hot oven. Take one pint 
of fresh cream sweetened to taste ; beat the white of five 
eggs light, and add to the cream; flavor with vanilla. 


Beat the cream lightly before adding the eggs, then 
with a spoon spread over pies on sending to table. 

53 Sweet Potato Pie. 

Two pounds of potatoes will make two pies. Boil 
the potatoes soft; peel and mash fine through a cullen- 
der while hot; one tablespoonful of butter to be mashed 
in with the potato. Take five eggs and beat the yelks 
and whites separate and add one gill of milk; sweeten 
to taste; squeeze the juice of one orange, and grate one- 
half of the peel into the liquid. One half teaspoonful 
of salt in the potatoes. Have only one crust and that 
at the bottom of the plate. Bake quickly. 

54 Custard Pie. 

Half dozen eggs beaten together lightly; one pint of 
sweet milk; sweeten to taste. Grate one nutmeg in it. 
Have one crust only, and that at the bottom of plate, 
Use deep plates and bake quickly. It will make two 
nice pies. 

55 G-ooseberry and Cherry Pies. 

Prepared the same way. "Use one gill of water to two 
pounds of either fruit; sweeten to taste, leaving it a 
little tart. When it cools, put into plates for baking, 
having two crusts, top and bottom of plate. Bake 
quickly, and send to table cold. 

56 Orange Pie, 

Peel the oranges; cut them very thin and spread 
with sugar thickly. Have your pie crust rich, the same 


as other pie pastry. Lay bottom crust in plate, and 
put in the oranires with juice, then cover over with top 
crust, and put to bake in a quick oven. 

57 Light Bread Pie, 

Take stale bread and grate it. To one and one-half 
teacupfuls of the grated bread, add two teacupfuls of 
sweet milk, the juice of one orange, and half of the peel 
grated. Stir the yelks of four eggs beaten light into it. 
Take the whites of the four eggs beaten very light and 
meringue the pies after baking. Put half teacupful of 
sugar and one tablespoonful of butter to the prepared 
bread. Have one crust only, and that at the bottom of 
plate. Bake quickly. 

58 Cracker Pie. 

To be made the same as bread pie, except flavor with 
one-half teaspoonful of ground cloves, one-half tea- 
spoonful of ground cinnamon, and one tablespoonful of 

59 Mince Pies. 

One beef tongue boiled tender, then take the skin 
off; four pounds beef kidney suet, peel all the skin off 
it and chop very fine with the tongue; two pounds citron 
chopped fine, four pounds apples, four pounds raisins 
well seeded, four pounds currants well washed and 
dried with a towel, four oranges, the peel of two grated, 
arid the fruit of all four grated into mince meat, two 
tablespoonfuls of ground allspice, one tablespoonful of 
cloves, two nutmegs grated, and two tablespoonfuls of 


ground cinnamon. Chop the whole very fine, and mix 
well together, then put in one-half gallon sherry wine,, 
and one-half gallon brandy. Grate two lemons in the 
meat. Salt to your taste, also sweeten to 'your taste. 
Have bottom and top crust. 

60 Gold Cake. 

Take one dozen eggs and separate the yelks from the 
white, and beat the yelks very light; one pound of but- 
ter, one pound of flour and one pound of powdered 
sugar; rub the butter and sugar together until creamed 
very light, then add the beaten yelks of the eggs to the 
creamed butter and sugar, and beat again until light. 
Take two teaspoonfuls of the best yeast powder, and 
sift with the one pound of flour, then add this flour 
to tfye creamed butter and eggs, with a half teacupful 
of sweet milk, and stir the whole hard and fast till light, 
then grate the peeel of one lemon and squeeze the juice 
in the cake and stir well. 

61 Silver Cake. 

The whites of one dozen eggs beaten very light, one 
pound of butter, one pound of powdered sugar; rub the 
butter and sugar together until creamed very light, then 
add the beaten whites of the eggs, and beat all together 
until very light; two teaspoonfuls of the best yeast 
powder sifted with one pound of flour, then add the 
flour to the eggs, sugar and butter, also add one-half 
teacupful of sweet milk; mix quickly, and beat till very 
light; flavor with two teaspoonfuls of the extract of 
almond or peach, put in when you beat the cake the 


last time. Put to bake in any shape pan you like, but 
grease the pan well before you put the cake batter in 
it. Have the stove moderately hot, so as the cake will 
bake gradually, and arrange the damper of stove so as 
send heat to the bottom of the cake first. This instruc- 
tion of baking applies to all cakes except tea cakes. 

62 Almond Cake 

Is made in the same way that the silver and gold 
cakes are, except you take one teacup of almonds, scald 
them in hot water, wipe them with a cloth and the peel- 
ing will come off. Either split or chop them fine; suit 
yourself in this respect. Use the whites or the yelks 
of one dozen eggs. With the whites of the eggs it 
will be a silver almond cake; the yelks used alone will 
be a gold almond cake. 

63 Feather Cake. 

One teacup of butter, two of flour, two of sugar. Cream 
the flour and butter together; two teaspoonfuls of yeast 
powder to one teacup of sweet milk. Mix all with the 
flour and beat light with a large spoon. To be baked 
in round tins. Grease well and bake in a moderately 
hot stove. 

64 Sponge Cake. 

Take one dozen eggs and put in scales as the balance 
for weighing an equal quantity of sugar. Then balance 
flour to the weight of six eggs. Beat the yelks of the 
dozen eggs with the sugar very light, then beat the 
whites very light and add to the other. Grate the peel 



of one lemon into it also, squeezing the juice in, and 
then stir the flour in lightly. Have your pans in readi- 
ness, grease with butter, and place white paper at bot- 
tom of pan. This should be done for all cakes. A 
sponge cake should not stand a second after made be- 
fore it is baked. Bake in a medium oven, keeping 
heat at bottom. 

65 Fruit Cake. 

One pound of flour sifted and browned in stove, 
one pound of citron sliced into very small pieces, one 
pound of raisins cut in small pieces, one pound of cur- 
rants well washed and dried with clean towel, one tea- 
cup of almonds chopped fine, one tablespoonful of 
powdered cinnamon, half a teaspoonful of mace, one 
tablespoonful of allspice, half a teaspoonful of ground 
cloves, one pint of black molasses strained before 
using, one wineglass of brandy, one pound of butter, 
one pound of sugar, one dozen eggs. Beat whites 
and yelks separate, light, before adding to cake. 

66 Jelly Cake. 

For this cake make an orange marmalade and use in 
the place of jelly, as it makes a more delicious cake. 
Following are the directions : Half a dozen oranges to 
a teacup of granulated sugar; peel oranges and grate 
them, pick out the seed and pith, add sugar to oranges 
and stir well and put to cook; stir while cooking; 
twenty minutes will cook it. It must be made a day 
before using it for cake. For making the cake, one 
teacup of butter to two of sugar, three of flour and half 


a dozen eggs. Beat the whites and yelks of eggs sepa- 
rate, very light. Cream butter and sugar together, 
add the yelks of eggs to creamed sugar and butter, then 
add the whites, and add flour and stir till light. Sift 
two teaspoonfuls of best yeast powder with the flour. 
With the above directions the cake is made. Place it 
in the pans and put to bake; fifteen minutes will bake 
it. Spread marmalade over the cake after it is baked. 
Icing for the cake: Take the whites of four eggs and 
beat them very light indeed. Add three tablespoonfuls 
of powdered sugar, beat sugar and eggs together light, 
and spread on cake while cake is warm. Take one tea- 
cup of fine grated cocoanut and sprinkle over cake 
while icing is soft. 

67 Carolas. 

Five eggs to two cups of sugar; break egsfs into the 
sugar and beat the whole till perfectly light. Sift one 
quart of flour; take one-half teacup of sweet milk and 
put a level teaspoonful of soda in it, without lumps; 
one teaspoonful of salt. Flavor with the juice of one 
orange, the peel of half an orange, grated, and one tea- 
spoonful of butter. Make the dough in the same way 
as for light bread; roll out dough as for biscuit. Cut 
them out five inches by two inches, slice them two 
inches in the middle and stretch open a little. Have 
your fat boiling hot, but do not let it burn. Put caro- 
las in hot fat, shake skillet gradually till brown. As 
you take them out of the fat, lay them in a pan on 
clean paper, so as to drain grease from them. 


68 Raised Cake. 

One quart flour, half a pound butter, one pint sugar, 
two eggs, half a teacup yeast, one teacup seeded raisins, 
one and one-half teacups currants. Cream butter and 
sugar together, then add the flour. Break eggs in, add 
yeast and beat the whole well. Lastly, add the fruit, 
stir all well and put it to rise. With good yeast it will 
rise in an hour. After rising, make off and put into 
pans greased with butter. When you make off the 
second time and put in pans, first take a tablespoonful 
of flour with a teaspoonful of soda and sift into the 
batter; it will rise in thirty minutes. Then put to 

69 Old-Time Ginger Cake. 

One pint molasses, one quart flour, one-half teacup 
brown sugar, one teacup butter, one tablespoonful cin- 
namon, two tablespoonsful ginger, one teacup sour 
milk. With it mix a teaspoonful soda and three eggs. 
Cream butter and sugar together, then add molasses, 
then flour, then eggs, then milk, then ginger and cin- 
namon; stir thoroughly and put to bake in oblong pans. 

70 Ginger Cookies. 

One teacup of molasses, one-half teacup of sugar, one 
tablespoonful of butter, one tablespoonful of lard, one 
quart of flour, two tablespoonfuls of ginger, one tea- 
spoonful of cinnamon, one teaspoonful of allspice, two 
tablespoonfuls of yeast powder. Cream butter and 
sugar together and add molasses. Sift yeast powder 
and flour together and add to butter, sugar and mo- 


lasses, then add lard and spices, etc., and work it up 
well. Roll out on a board, and cut them out and bake 
like you would a biscuit. 

71 Jumble Cake. 

One teacup of butter, one and one-half teacups of 
sugar, one and one-half pints of flour; four eggs, two 
teaspoonfuls of cinnamon, one-half teacup of almonds 
chopped fine, two teaspoonfuls of yeast powder sifted 
in the flour. Beat the butter, sugar and eggs together, 
then add the flour. Put cinnamon and almonds in and 
work the whole up well, then roll on the board to thick- 
ness of half an inch, and cut out a finger's length and 
join together at ends, so as to be round. Grease pans 
with butter and put to bake. 

72 Sweet Wafers. 

One teacup each of butter and sugar creamed to- 
gether, one grated orange, four eggs, one tablespoonful 
of cinnamon. Add three pints of flour and make up 
stiff. Then roll out on a board and cut them out about 
the size of a biscuit, and roll again till thin as paper, 
and bake in a quick oven. Watch close while baking. 
You can roll them round on a fork handle while they 
are warm, if you like. 

73 Sweet Cucumber Pickles. 

Take as many pickles as f you want to make that have 
already been pickled in vinegar, and slice them in four 
pieces lengthwise, or cut them crosswise the thickness 
of a silver half-dollar, and place them in an earthen 


jar in layers of about three inches in thickness, cover- 
ing each layer of pickles all over with granulated 
sugar. Keep repeating the layers three inches thick 
and covering them with sugar until you have placed all 
the pickles under sugar you have cut up. Let them re- 
main under the sugar twenty-four hours, then take 
them out and put them in jars. Then make a syrup in 
the following way: One quart of sugar to one quart of 
clear water, and let it boil down to one quart. You 
will then have one quart of pure syrup. Add one tea- 
cup of wine vinegar to one pint of syrup, then add the 
vinegar syrup to the pickles until they are thoroughly 
covered. Always use granulated sugar. 

74 Sweet Cucumber Mangoes. 

Take large pickled cucumbers, open them with a 
knife on one side to within half an inch of each end. 
Scrape out the inside with your fingers, then sprinkle 
them inside with granulated sugar as thick as a ten- 
cent piece. Let them remain in that state twenty-four 
hours or longer, then stuff perfectly full and tie them 
or wrap with white cord. Make the stuffing in the fol- 
lowing way: Take one-fourth of a head of a small cab- 
bage, cut up fine, and two dozen cucumber pickles the 
size of those to be stuffed . Slice them in small pieces 
the size of a cherry, and two large onions sliced thin. 
Then chop fine one dozen cucumber pickles, two pounds 
of white mustard seed, on^ tablespooiiful of ground 
allspice, one teaspoonful of ground cloves, sugar to 
your taste, one-half gallon of wine vinegar. Then put 
to boil slowly in a porcelain kettle; two hours will 


cook it. Salt and pepper to your taste. Make syrup 
in the same way as the sweet pickles in No. 73. You 
boil a few cloves in the vinegar that is put in the syrup 
of these pickles, and syrup and vinegar in same way. 

75 Chow Chow. 

Take one cabbage, a large one, and cut up fine. Put 
in a large jar or keg, and sprinkle over it thickly one 
pint of coarse salt. Let it remain in salt twelve hours, 
then scald the cut-up cabbage with one gallon of boil- 
ing vinegar. Cut up two gallons of cucumbers, green 
or pickled, and add to it; cut in pieces the size of the 
end of little finger. Then chop very fine two gallons 
more of cucumbers or pickles and add to the above. 
Seasonings: One pound of brown sugar, one table- 
spoonful of cayenne pepper, one tablespoonful of black 
pepper, two gallons of pure wine vinegar, two table- 
spoonfuls of tumerick, six onions, chopped fine or 
grated. Then put it on to cook in a large porcelain 
kettle, with a slow fire, for twelve hours. Stir it occa- 
sionally to keep it from burning. You can add more 
pepper than is here given if you like it hot. 

76 C reole Chow Chow . 

One gallon of green tomatoes, sliced thin, half dozen 
silver skin onions, sliced thin, one gallon wine vinegar, 
two tea-cups of brown sugar, one tablespoonful of cay- 
enne pepper, one tablespoonful black pepper, one table- 
spoonful of tumerick. Put the onions and tomatoes to- 
gether in a keg or jar and sprinkle over them one pint of 
salt and let it so remain twenty-four hours, then drain 


all the brine off from them over cullender, then put the 
vinegar to them and add the seasoning, and put to cook 
on a slow fire, stir to keep from burning. It will take the 
whole day to cook; you can make any quantity you want, 
by doubling the quantity of vegetables and seasonings 
here prescribed, or if you want a less quantity, lessen 
the proportion, say half the quantity, then you want 
a half gallon of tomatoes to begin with, and a half of 
every thing else needed in this chow chow. 

77 Cherry Chutney. 

Get your cherries and seed them ; to one gallon half 
dozen silver skin onions choped fine; first put the onions 
to cook in half gallon of vinegar, 10 minutes, then add 
the cherries, season with two ounces of ground cinna- 
mon, one teaspoonful of cayenne pepper and one of black 
pepper, two tablespoonfuls of salt, then let it continue 
to cook with a slow fire, twelve hours, stir it occasionally 
and keep from burning. 

78 Game Sauce. 

Take one peck of plums, half dozen silver skin onions 
and chop them very fine; put on the plums to cook. 
First seed plums; use a porcelain kettle; put the onions 
to stew in a pint of vinegar until thoroughly done, then 
add them to the plums; four pounds of granulated sugar 
to be added; season with one teaspoouful of cayenne 
pepper, one of black pepper, two ounces of cinnamon 
broke in fine pieces; cook on a slow fire, stir frequently 
to avoid burning one teaspoonful of table salt it will 
take one whole day to cook; when cool cork in a tight 


jar and keep in cool closet you will find it the best 
sauce in the world. 

79 Compound Tomato Sauce. 

One peck of ripe tomatoes, cut them in slices and put 
them in a vessel, and add one tea-cupful of salt to them, 
two ounces fine allspice, one ounce of fine cloves, one 
tablespoont'ul of black pepper and one of cayenne pep- 
per, five large silver skin onions cut up fine, and the 
whole stand twenty-four hours; mix well together when 
you set to stand, then put it to cook with one quart of 
vinegar and let it cook all day; stir it occasionally; it 
must become thick before it is thoroughly cooked, then 
strain all skin and studs out of it throngh a sieve; when 
cool put in a demijohn, as it is will keep better than in 
bottles when first made. 

N. B. If you don't like much pepper use half the 
quantity, if you like it very hot use double the quantity. 

80 Napoleon Sauce. 

Twenty green cucumbers to one quart of Chili peppers 
and one dozen Bell peppers, (take out seeds), and chop 
the cucumbers and pickles fine, and mix well together, 
and sprinkle half a teacupful of salt over them. Chop 
half dozen red onions in it. Pour one gallon of vinegar 
over it and let it stand that way one day and night, then 
put it to cook next morning and cook slowly all day, 
stirring it occasionally to keep it from burning, then 
strain through a sieve. Take a half teacupful of brown 
sugar and put it in a frying pan on the fire, and let it 
bake thoroughly just next to burning; then stir in 


one pint of vinegar to the sugar and when it comes to a 
light boil strain it through a sieve into the sauce, and 
stir till well mixed. When cooled cork up in a demi- 

81 Pepper Mangoes. 

Take the Bell peppers and scald them in boiling vine- 
gar, then cut the top end of the peppers out and clean 
out the seeds nicely, as the seeds are no good. You 
will then prepare a stuffing in the following way: Take 
one gallon of cucumber pickles, one-half of a head of 
large cabbage, one-half dozen large silver skin onions, 
and chop them all up very fine, (the cabbage will chop 
better if you first slice it thin with a sharp knife): then 
take two pounds of white mustard seeds, sift all the 
dust from them and wash clean, one-quarter pound of 
celery seed, and two quarts of vinegar; add to the vege- 
bles, and put to boil and boil slowly for three hours, 
stirring it every two or three minutes, Season while 
cooking with one tablespoonful of cayenne pepper and 
one of black pepper. If you do not like it very hot, use 
half the quantity of each kind of pepper; if you like it 
very hot double the quantity of each kind of pepper. 
When the stuffing becomes cool, stuff your Bell pep- 
pers, using a teaspoon to stuff with, then place the top 
back on them, and tie nicely with cord, the same way 
a bundle is tied, and pack them close together in a keg 
or barrel. This quantity of stuffiing will stuff about 
fifty large Bell peppers. See that they be covered well 
with vinegar when packed. 


82 Meat Dressing. 

One peck of young carrots grated, one dozen red skin 
onions grated, one dozen cauliflowers grated; mix the 
vegetables together and put to cook, adding two gallons 
of vinegar. Season with two tablespoonfuls of ground 
black pepper, one tablespoonful of cayenne pepper, and 
one teacupful of salt, stirring it in well. Put one tea- 
cupful of brown sugar on the fire in a frying pan, and 
let cook to a dark brown, then pour in two teacupfuls 
of vinegar; stir it well and strain it through a sieve into 
the kettle while cooking, and let it cook slowly one day. 
This dressing is nice for all meat entrees, soups and 
gravies; put two tablespoonfuls to one-half gallon soup, 
and one tablespoonful to one quart of stew, etc. 

83 Sweet Pickle Peach. 

Use the cling stone peach, taking as many as you 
may want to pickle. Have your vinegar boiling hot, 
and drop your peaches into it, letting them remain in 
the hot vinegar for five minutes, then take them out and 
put them in a stone jar; about every six inches of 
peaches cover with sugar one inch thick, putting them 
in the jar this way a layer of peaches and then a layer 
of sugar until you get all the peaches under sugar. 
Use five pounds of sugar to ten pouuds of peaches. 
Let the peaches remain under sugar one day, then take 
the juice that comes out of the peaches, and the sugar 
if any remain undissolved, and add two pounds more of 
sugar to it, and put on the fire in a porcelain kettle, and 
let it cook to a thick clear syrup, then pour the syrup 
boiling hot over the peaches. Now take the vinegar the 


peaches were scalded in, and put it to boil the second 
time, adding while boiling one-half teacupful of whole 
allspice, and one ounce of whole cloves and then pour 
it on the peaches and boil. Pour this juice on the 
peaches for nine mornings alternately. 

84 Sweet Pickle Pears. 

Follow the same directions in making sweet pickle 
pears as in making sweet pickle peaches, as given in 
Recipe No. 83. 

85 Sweet Pickle Prunes. 

Follow the same directions as given in Recipe No. 
83 for making sweet pickle peaches, except use cinnamon 
bark instead of allspice one teacupful of cinnamon to 
ten pounds of prunes. 

86 Sweet Watermelon Hind Pickle. 

Take the melon rind and scrape all the meat from the 
inside, and then carefully slice all the outside of rind 
from the white part of the rind, then lay or cover the 
white part over with salt. It will have to remain under 
salt one week before pickling; the rind will keep in salt 
from year to year. When you want to pickle it, take it 
from the salt and put into clear water, change the water 
three times a day- -must be changed say every four 
hours then take the rind from water and dry it with 
a clean cloth. Have your vinegar boiling, and put the 
rind into it and let it scald four minutes, then take it 
off the fire and let it lay in vinegar four days; then take 
it from the vinegar, drain, and sprinkle sugar thickly 


over it and let it remain so one day. To make syrup, 
take the syrup from the rind and add eight pounds more 
sugar to it, and put to boil; boil till a thick and clear 
syrup. Weigh ten pounds of rind to twelve pounds of 
sugar; cover the rind with four pounds of it and make 
the syrup with the remaining eight pounds. While the 
syrup is cooking add one teacupful of white ginger 
root and the peel of three lemons. When the syrup is 
cooked, then put the rind into the boiling syrup, and 
let it cook till } 7 ou can pass a fork through it with ease, 
then it is done. When cooled put in jar or bottles 
with one pint of vinegar to one quart of syrup, thus the 
pickle is made. See that they be well covered with 
vinegar and syrup as directed. 

87 Onion Pickles. 

Take as many small onions as you desire to pickle 
and peel them, then put them in a keg or barrel. Lay 
down one layer of onions about three inches thick, 
cover them all over with salt freely; then another layer 
of onions in the same way and cover with salt, and re- 
peat in this manner until all the onions are covered 
with salt. Let them remain one or two days, then take 
the onions out of the salt and put them in clear water, 
letting them remain in the water long enough to be sea- 
soned with salt to your taste. If very salty, you had 
better change the first water after three or four hours. 
Put the onions in a large cullender or wire sieve and let 
the water all drain from them, then put them into a 
keg, cover them with vinegar, and let them remain in 
the vinegar twenty-four hours. Take the vinegar from 


them and put it on to boil, seasoning it with the fol- 
lowing spices: Two gallons of vinegar will take one 
teacupful of allspice, two tablespoonfuls of cloves, 
one-half teacupful of black pepper (wash and pick 
all gravel from the pepper before putting in vinegar), 
one-fourth pound of white ginger, one- fourth pound of 
Chile peppers. This seasoning must be boiled in the 
vinegar, and when boiled twenty minutes, strain vine- 
gar from the spices through a cullender on to the 
pickles, and always prepare enough in this way to 
have your pickles well covered with vinegar. 

88 Plain Pickles. 

Any vegetable you want to pickle under this head, 
say small or large cucumbers, cabbage or green toma- 
toes-, have them fresh and put them into a barrel, one 
layer of cucumbers, or other vegetable, about three 
inches deep, covering thickly with salt, and repeating 
layers and salt until you have under brine all you de- 
sire to pickle. Let them remain under the brine, if 
you want to pickle right away, for twenty-four hours, 
which is long enough, but they will keep a long time 
by always having them well pressed down with a heavy 
rock. If you are going to pickle vegetables twenty- 
four hours after putting them in salt, let them lay in 
fresh water for two hours, so as to get the smell of the 
old brine off them. Take them out of the water and 
put to drain on a sieve made for that purpose of gal- 
vanized iron, square, three by four feet, or larger, if 
needed. Let them drain two or three days, then put 
in a clean keg or barrel and cover thoroughly with vin- 


egar. Sprinkle over a keg of pickles two ounces of 
powdered alum while under the vinegar. Let them t so 
remain twelve or twenty-four hours, then pour off the 
vinegar from the pickles into a large kettle and put to 
boil. Season while boiling, to five gallons of vinegar, 
one teacupful of allspice, one-fourth pound of ginger 
root, two ounces of cloves, one-half teacupful of black 
pepper, two tablespoonfuls of cayenne pepper. If you 
do not like pickles very hot, use one-half the quantity 
of peppers. When it boils with the seasonings twenty 
minutes, pour the boiling vinegar over the pickles. 
Make enough vinegar from these directions to cover 
well your pickles. They will keep a long time if under 
vinegar. Sprinkle over a five-gallon keg, when you 
put the vinegar on the pickles, two or three ounces of 
powdered alum, if you like pickles brittle. 

89 Brandy Peaches. 

Always have the cling peach, free from decay. Peel 
the peaches and put down in a jar; one layer of peaches 
about four peaches deep, covering thickly with granu- 
lated sugar; then another layer of peaches covered 
with sugar, and continue in this manner until you get 
all the peaches in the jar you wish to brandy. Let 
them remain under sugar twenty-four hours; then take 
the same juice that comes from the peaches while under 
sugar, boil it and pour over the peaches boiling hot. 
Let them remain in this boiling syrup until it cools. 
Take this same syrup and put on to boil, adding more 
sugar so as to make it thick. When it is thoroughly 
cooked or all sugar is dissolved, put up the peache"s in 


glass jars, and to one teacupful of syrup add one tea- 
cupful of brandy and pour over the peaches, continu- 
ing the same proportions of syrup and brandy until 
the peaches are completely covered with the mixture. 
Cork the jars and put in closet. You need not seal the 
jars unless you wish. 

90 Brandy Peaches No. 2. 

Have the cling peach, free from decay. Peel as in 
preceding recipe. Weigh the peaches after peeling, or 
measure them in a gallon measure, so as to allow one 
pound of sugar to one gallon of peaches in making the 
syrup. Then put the sugar on the fire to make the 
syrup, adding enough clear water to keep the sugar 
from burning while melting. Let the syrup boil until 
it gets as thick as honey. Put your peeled peaches in 
a stone jar one that is air-tight. Set the jar, with 
the peaches in it, in a kettle on the fire and fill the 
kettle (not the jar) with cold water. Then take one 
teacupful of syrnp to one teacupful of brandy and pour 
it on the peaches until they are covered thoroughly 
with the brandy and syrup. Let the water in the kettle 
around the jar of peaches boil for three hours, and no 
longer. Close the jar up tight, so as to keep the heat 
in it while boiling. After three hours of actual boil- 
ing, lift the kettle with jar in it from the fire, and set 
aside to cool where a draught of air will not strike it. 
When thoroughly cool, pack the peaches in glass jars, 
and fill with brandy and syrup as directed where 
peaches are boiled. If not enough, use equal proper- 


tions of brandy and syrup till the peaches are covered. 
These brandy peaches are great appetizers, especially 
for invalids. 

91 Quince Preserves. 

Never use decayed fruit. Put quinces in a kettle of 
boiling water on the fire, well covered with water, and 
let boil until they are soft enough to stick a fork into 
them easily. Then take them off the fire and peel 
them, cutting them into four pieces and taking all the 
core out nicely. Put a layer of sugar, then a layer of 
quinces about six inches deep, then cover thickly with 
sugar. You must have an equal quantity of sugar and 
quinces, say pound to pound. Let them remain in 
sugar a day and night, then put the sugar the quinces 
were in on to boil, and when it comes to a boil, put 
the quinces into the syrup. Let them remain in boil- 
ing syrup on the fire ten minutes, then take them out 
and put others in the same syrup, to remain boiling 
ten minutes. Then put the others back into the syrup 
again some length of time, and keep repeating the 
change in this manner for the whole day, as quinces 
take a whole day to preserve. When they get the color 
of gold coin they are preserved. Then pufc them in 
jars when cold, and put the same syrup on them. If 
there is not enough syrup to cover them fully, make 
more syrup. Use granulated sugar with all preserves, 
and a porcelain kettle for all preserves and pickles. 

92 Syrups for Preserves. 

To ten pounds of sugar add three pints of clear 
water, hot or cold. When it commences to boil skim 


the froth from it with a spoon, and let it boil until the 
froth ceases to collect, then the syrup is made. 

93 Preserved Peaches. 

Have cling peaches, peel them, cut them in half and 
take the kernels out. Put peaches in sugar, a layer of 
peaches, then a layer of sugar. Weigh peaches and 
sugar equally. Each layer of peaches should be about 
six inches deep; then cover with sugar. Keep repeat- 
ing sugar and peaches in this manner until you get 
them all under sugar. Let them remain so one day 
and night. Next day take sugar and juice from the 
peaches and put on to boil, and when it comes to a 
boil, put the peaches in the syrup and let them boil ten 
minutes. Then take them out and put others in, and 
when the first lot gets cold put them back into syrup 
again, and keep repeating in this manner, letting them 
boil for ten minutes at a time, until preserved. When 
the peaches look the color of gold coin they are pre- 
served. When they are cold put them in jars, cover 
with syrup, seal or cork, and set away in a dark closet. 
Use the syrup they were preserved in; if you have not 
enough, make more. In preserving any kind of fruit, 
while cooking always keep the froth well skimmed off 
top of syrup, and don't neglect it. 

94 Pear Preserves. 

Are to be prepared the same way that peaches are 
prepared, except in case you want to preserve them 
whole, then do not cut them into pieces, but only peel 
them and lay them under sugar in the same manner as 


the peaches are done, also take one-quarter pound of 
white ginger root to ten pounds of pears, crack or 
bruise it, and sprinkle it over each layer of pears, un- 
der the sugar; let them remain a day and night, and 
take the juice and sugar from the pears next day and 
put to boil for the syrup with the ginger in it; let them 
boil for ten minutes at a time, and repeat till done; 
skim the froth off the top of the syrup whenever it 
appears. When the pears are cold pat in jars or bot- 
tles and place in a dark closet; they are preserved 
when they get to the color of gold coin. 

If you cannot bruise the ginger root slice it in pieces 
with a knife and put on pears as directed. 

95 Currant Jelly. 

Be sure and have fresh currants that are not running 
the juice off. Put the currants in a cloth or bag and 
squeeze the juice thoroughly from the fruit, then strain 
the juice through a thin cloth. Measure the juice of 
the currants; then measure an equal quantity of sugar 
and place the sugar in a baking pan and put on the 
stove to heat through thoroughly it must neither brown 
nor burn then put the currant juice and sugar on in a 
porcelain kettle to boil; it must boil slowly, and when- 
ever the froth or- foam gathers on the top of the jelly, 
skim it all off, so as to let the jelly boil clear. Let the 
currant juice commence boiling before you put the sugar 
in, then boil both together for thirty minutes; then dip 
up sdrne of the jelly and pour it in a saucer and seat in 
the air: if it congeals in five minutes it is made, if not, 
let it cook on, and about ever} 7 ten minutes try it again 


as before, until it congeals. Have boiling water, and 
as soon as your jelly is cooked dip your glasses in the 
boiling water and then turn them upside down loDg 
enough for the water to drain out of them. Pour the 
jelly into the glasses while they are hot, and then seat 
them in the air to cool with the jelly in them. To paper 
them after they get cold, have good brandy; cut some 
thin paper for the inside of the glass and wet it in the 
brandy, then lay it on the jelly inside of the glass; after 
covering them put away in a dark place. Use granu- 
lated sugar. 

96 Cranberry Jelly. 

Follow the same directions as given in Recipe No. 95 
for making currant jelly. Use granulated sugar. 

97 . Strawberry Jam. 

Must have fresh berries that are not running. Squeeze 
the juice from the berries through a clean linen cloth; 
then add one-half pint of sugar to every pint of juice and 
put on to boil in a porcelain kettle, and when it boils 
as thick as honey add the berries that you squeezed the 
juice from to the syrup and let it continue to boil until 
it gets as thick as mush, when it will be cooked enough. 
You can put it up in glasses or jars; put paper on the 
top wet with brandy, and then cover and put in a dark 
place. Use granulated sugar. 

98 Raspberry and Currant Jam combined/ 

Take an equal quantity of both kinds of fruit and 
squeeze the juice from them; measure the juice and 


put one pint of it to one-half pint of sugar; then put on 
to boil, letting it boil till thick as honey; then add the 
berries and currants that you squeezed the juice from, 
and let all boil together till thick as mush, when it will 
be cooked. Put up in bowls, jars or glasses, covering 
inside with paper wet in brandy, and then put away in 
a dark place. Use granulated sugar. 

99 Marmalade Peach. 

Peel the peaches and take the seeds away. Use the 
freestone peach, taking one-half pound of sugar to one 
pound of peaches. Sprinkle the sugar thickly over the 
peaches and let them lay in the sugar one night; next 
morning mash ths peaches and sugar thoroughly, and 
put to cook, and let it cook slowly. Do not put any 
water to it. It requires five hours cooking. Use porce- 
lain kettle and keep from burning. Use granulated su- 
gar. Can be put up in glasses, jars or bowls. 

100 Crab Apple Jelly. 

Put the apples to boil; one quart of water to one 
quart of apples and let them boil till soft; then mash 
the apples and put the apples and the water they were 
boiled in in a linen rag, and let all the juice drip into a 
vessel; measure the juice and take one quart of the 
dripped juice to one quart of sugar, and put on to boil 
for jelly. Boil thirty minutes and then dip some into a 
saucer and set in the air to cool; if it is congealed when 
cool, it is done. Put up in glasses, first dipping the 
glasses into boiling hot water and letting them drain; 
put the jelly into the glasses hot, and then set to cool. 


Paper the same way yon do currant jelly, and put away 
in a dark place. Use a porcelain kettle and granulated 

101 Blackberry Brandy. 

To five gallons of berries add one gallon of the best 
brandy; put on fire in a porcelain kettle and let it just 
come to a boil, then take it off the fire and make a syrup 
of granulated sugar; ten pounds of sugar to one quart 
of water. Let the syrup cook till thick as honey, skim- 
ming off the foam while boiling; then pour it upon the 
brandy and berries and let it stand eight weeks; then 
put in bottle or demijohn. This blackberry brandy 
took a diploma at the State Fair of 1879. Let the ber- 
ries, brandy and syrup stand in a stone jar or brandy 
keg for eight weeks when you take it off the fire. 

102 Blackberry Syrup For Dysentery in children. 

Take one quart of berries and mash up fine in a 
bowl squeezing all the juice from them, then strain the 
juice through a thin muslin cloth. To this juice add 
one pound of crushed sugar and put to boil in a porce- 
lain saucepan, adding one ounce of whole clove and 
one-half ounce of cinnamon, tying the cinnamon up in 
a clean cloth; let the cloves remain in the syrup ever 
after is cooked. It will take two hours steady boiling 
to cook. Put into bottles when cool. Dose for an in- 
fant of six months, a teaspoouful three times a day till 
bowels are checked. For a grown person one-half 
wine glass three times a day. This recipe is an old 
Southern plantation remedy among colored people. 


103 Preserved Apricots. 

Weigh an equal quantity of sugar and apricots, or if 
you are going to preserve fifty pounds of apricots weigh 
fifty pounds of sugar, take the sugar and put it in a 
porcelain kettle the day before you buy the apricots, 
put two gallons of water at bottom of sugar in kettle, 
let it boil until thick as honey, seat off fire; next day 
you get the apricots, put the syrup again on the fire 
and have it boiling before you drop the apricots in; 
take the apricots out of boiling syrup every five min- 
utes and put others in boiling syrup to remain boiling 
five minutes and take out before those last in; repeat the 
shifting of the apricots every five minutes for five hours 
when they will be preserved. If you want to preserve 
a less quantity you can do so; the only instructions 
needed is, to one pound of apricots one pound of sugar; 
make syrup the day before getting the apricots and set 
aside, the next day boil it and put apricots in while 
boiling. For making syrup, to one pound of sugar half 
pint of water. 

1 04 Apple Sauce for Roast Pork, 

One dozen apples cut very thin, put them in half pint 
of boiling water, in a nice white saucepan, add a little 
sugar according to taste. 

105 Charlotte Russe. 

One pint of sweet cream to four eggs; three table- 
spoonfuls of sugar; Beat first the whites of the eggs to 
a light froth; then beat the cream to a light froth; then 
beat the sugar in the eggs; then beat two additional 


tablespoonfuls of sugar in the cream, light; then add the 
cream and eggs together; flavor with one and a half tea- 
spoonful of best vanilla, and stir well; then lay your 
cakes, lady fingers, in the mould, well at the bottom 
and close together around the sides; then pour in the 
russe on the cake and set in the ice box it is made. 
See that mould is in perfect order. To be served on 
table with teaspoons on small saucers. 
Use granulated sugar in all sweets. 

106 Ice Cream. 

One quart of sweet cream and the whites of six eggs 
beaten to a light froth; then beat in the eggs half tea- 
cup of sugar. Beat the cream light, and add one tea- 
cupful of sugar to cream and beat again until light, flav- 
or with one and a half tablespoonful of 'vanilla, and put 
the whole in freezer. Put at the bottom of freezer pail 
a layer of ice, cover Avith salt, set freezer in on it and 
fill in around freezer with ice and salt; a layer of ice 
and layer of salt until full to the top of freezer; let no 
salt get inside of freezer. Ten minutes will freeze it. 

107 Orange Sherbet. 

Squeeze the juice from two dozen oranges, add to 
this one and a quarter pound of fine sugar; stir well and 
freeze the same way as in ice cream, 

108 Lemon Sherbet. 

Squeeze the juice from one dozen lemons; add two 
quarts of water and one and a half pounds of lump 
sugar; let sugar dissolve and stir well, and freeze the 
same way as in ice cream. 


109 Pine Apple Sherbet. 

Cut in slices two pine apples, early in the morning, 
and lay them in one and one-half pounds of fine sugar 
for three hours. Squeeze all the juice from the apple 
and put to freeze like ice cream. 

110 Snow Pudding. 

One whole box of Cox's gelatine to a pint of cold 
water and let it remain one hour; then pour a quart of 
boiling water on it. Beat the whites of ten eggs to a 
light froth, and add one and one-half teacupfuls of 
granulated sugar. When the gelatine gets cold add 
one-half teacupful of sugar and the juice of one lemon. 
Beat gelatine into the eggs light. Beat the yelks of 
ten eggs into one teacupful of sugar; boil one pint of 
rich milk and pour it boiling on the beaten eggs, stir- 
ring well. After this custard cools, add one glass of 
sherry wine, and set aside for dessert, to be eaten with 
sponge cake. Flavor the gelatine with the juice of one 

1 1 1 Plum Pudding. 

Brown one pound of flour in the stove and sift it 
three times; add two pounds of stale light bread 
grated. After cutting the crust (which is not to be 
used), add one quart of dark molasses to one pint of 
brown sugar, two grated nutmegs, one tablespoonful of 
allspice, one tablespoonfnl of ground cloves, two 
pounds of citron sliced one-half inch thick, two pounds 
of currants, two pounds of chopped seeded raisins, 


one tablespoonful of salt, one and one-half tablespoon - 
fuls of yeast powder, two pounds of beef kidney suei), 
chopped fine, and taking all strings out of suet. Add 
all together and stir until thoroughly mixed. Have a 
bag made in the shape of a sugar-loaf and wet it in 
cold water, sprinkling on the inside thickly with flour. 
Put the pudding in the bag and let it boil for seven 
hours, tie the bag securely. 

Sauce for this plum pudding: One pint of white 
sugar to two tablespoonfuls of butter and one claret 
glass of good brandy, and put to boil till thick as 
honey, and serve with pudding, hot. 

112 Boiled Turkey. 

See that the turkey is well cleaned. If you like high 
seasoning, one teaspoonful of cayenne pepper on the 
inside and one tablespoonful of salt on the outside. 
Season with two teaspoonfuls of black pepper. If you 
do not like high seasoning, one-half the quantity of 
salt and pepper will do. Let it lay in this salt and 
pepper one hour before boiling, then have enough raw 
ham and veal to thoroughly stuff the turkey in the craw 
and body. Chop the veal and ham fine together before 
stuffing the turkey. Season with one-half teaspoonful 
of salt and one-half teaspoonful of cayenne pepper, 
then add one dozen oysters to stuffing, sprinkling a 
teaspoonful of dry mustard and half a teacupful of 
browned crackers, powdered. Work it well with a 
spoon, stuff the turkey (craw and body) full and tight; 
Then put the turkey in a bag and tie it very tight, and 
put on in boiling water sufficient to cover it. Let a 


young turkey boil an hour and five minutes, and an 
old turkey two hours. Put one tablespoonful of salt 
in the water. 

For this turkey make a rich drawn butter gravy as 
follows: Two tablespoonfuls of butter and one and one- 
half tablespoonfuls of flour. Rub the flour and butter 
together until well mixed, sprinkling half a teaspoonful 
of mustard into it. To this add one pint of boiling 
milk and stir till it is as thick as honey. Put in half a 
teaspoonful of salt and send gravy to table with the 

113 Eeef a la Mode. 

Take a ten-pound round of beef (have the butcher 
lard it), and tie it tight with a strong- cord. Rub into 
the beef one and one-half tablespoonfuls of salt, one 
teaspoonful each of cayenne and black pepper. Have 
a pot of sufficient size and put the beef into it. Then 
slice thin four large carrots and two white turnips and 
lay them around the beef. Put in the pot about four 
sprigs of parsley, half a pint of good claret, and. one 
small onion, sliced. Let it cook slowly five or six 
hours and send to table. 

114 Spiced Round. 

A twenty pound round of beef. Rub into this beef, 
one tea-cup of salt, two tablespoonfuls of cayenne and 
one of black peppers, quarter pound each of ground all- 
spice and cloves rubbed into beef; then lay the round 
of beef into a vessel that will fit it and pour two quarts 
of vinegar on it and let it lay in vinegar one week, turn- 


ing it over once every day, keeping it covered tight, so 
as to keep the flavor in it; after one week put it in a 
kettle to cook. First, tie it up tight in a clean cloth ; 
put all the juice that lay around the beef in to cook with 
it, adding two quarts of water, and let it boil four hours 
and a quarter. Let it be cold when it is taken out of 
the clotb. Slice thin when it is served, as it is excell- 
ent for luncheons, parties, etc. The most delicious 
appertizer among meats. 

115 Stuffed Ham. 

First boil the ham; then take the skin from it 
while boiling, put one tea-cup of vinegar to it; then take 
half pound of cooked veal, one tea-cup of powdered 
cracker; chop veal fine, mix both together, salt and 
pepper to taste; then make gashes about one-inch a 
part in the ham; stuff with veal and cracker, and 
put to bake; then pour one pint of sherry wine over 
ham and baste the ham while baking, until brown; 
while ham is baking grate one nutmeg over it, and 
sprinkle cracker powder over it. 

116 Baked Fish. 

See that fish is well cleaned; then salt and pepper it 
inside and out, two or three hours before stuffing it or 
baking. For the stuffing, grate stale bread enough to 
fill the fish, then put it on fire in a skillet, and add one 
tablespoonful of butter and one of lard, chop fine one 
slice of onion and four sprigs of parsley; season with 
pepper and salt; let the stuffing stay five or ten minutes, 


stiring it to keep from burning; then stuff the fish, until 
it is perfectly full. Sow it up with a needle and thread 
and put it to bake in a medium hot stove; pour about 
half a tea-cup of water in bottom of pan when you put 
fish on; while fish is baking, baste or spread a little 
butter on top of fish until it browns, when it will be 
ready for table. 

117 Boiled Fish. 

See that fish is well cleaned. Season inside and out 
with pepper and salt one or two hours before putting to 
boil, then have your boiler with one quart of luke-warin 
water to receive the fish, and let it remain on a quick 
fire twenty minutes; if it is a very large fish it will take 
thirty minutes to cook, 

118 Sauce for Boiled Fish or Boiled Mutton. 

One and a half tablespoonfuls of flour, and one of 
butter rubbed together until creamed; boil one gill of 
sweet milk, then add it gradually to this creamed but- 
ter and flour, and stir it as you add it, until it is thor- 
oughly mixed; season with pepper and salt to taste. 
Boil four eggs hard and slice them in four pieces, length- 
ways, and put the eggs around the dish* when you take 
up the fish to send to table, and also garnish the dish 
with parsley. 

.119 Juxnberlie A Creole Dish. 

Take one chicken and cut it up, separating every 
joint, and adding to it one pint of cleanly-washed 
rice. Take about half a dozen large tomatoes, scald- 


ing them well and taking the skins off with a knife. 
Cut them in small pieces and put them with the 
chicken in a pot or large porcelain saucepan. Then 
cut in small pieces two large pieces of sweet ham and 
add to the rest, seasoning high with pepper and salt. 
It will cook in twenty-five minutes. Do not put any 
water on it. 

120 Chicken Salad. 

Take all the meat from the bones of a boiled chicken 
and chop it fine in a tray. Save out some of the breast 
meat so as to lay over the top of the salad when it is 
made. Chop fine half a bunch of white celery and add 
to chicken. Season the chicken with pepper and salt, 
using cayenne pepper to taste. Skim the oil from the 
boiling chicken to pour over the salad. Milanese sauce 
for chicken salad: Beat the yelks of three eggs a 
little, then add one pint of best sweet oil, beating a 
little sweet oil at a time into the eggs, so as to have it 
light, until the whole pint is added. Mix a teaspoonful 
of mustard thoroughly in strong vinegar and put in 
sauce with cayenne and black pepper to suit the taste. 
When you put the salad on the platter, pour this sauce 
all over it and set it in an ice box. 

121 Veal Salad. 

Make veal salad and sauce in the same manner as 
chicken salad and sauce. 

122 Lamb Salad. 

Lamb salad is also made in the same manner as 
chicken salad. 


123 Shrimp Salad. 

Make in the same manner as above, slicing celery 
and adding to it. 

124 Crab Salad. 

This is also made with the addition of celery sliced 
into it in very thin pieces, instead of chopping celery. 

125 Meat Salads. 

For any meat salads you desire to make, follow the 
same directions given for chicken salad. 

126 Terrapin Stew. 

Always have the female terrapins, and put them alive 
in boiling water. Let them remain for fifteen minutes 
and then take the shells from them, being careful not 
to break the galls. Clean the entrails from the meat, 
and scrape the black skin from the feet with a knife. 
Half a dozen terrapins will serve twelve persons. After 
thoroughly cleaning the terrapins, lay them in clear 
water for ten minutes, and then put them in a kettle to 
stew with half a pint of water, and stew very slowly 
for about three hours. Boil half a dozen eggs hard, 
and rub the yelks to a powder. Then add half a pound 
of best butter to the eggs and beat together until it 
becomes a cream. To this cream add one pint of sherry 
wine and mix it well. Then add this preparation to the 
stew very gradually, stirring well, so as to thoroughly 
mix it in. While the stew is cooking, mix a teaspoon- 
ful of best mustard to a tablespoonful of wine and put 


in. Slice one lemon and add to stew just before dish- 
ing it up for table. Three hours is sufficient time to 
cook it. You had better put the wine in the stew and 
not mix it with the eggs, for fear you may not mix it in 
right and that there may be no mistake. With the 
above directions you have a perfect stew, A teacupful 
of sweet cream is an improvement, if you like it: also 
a dozen grains of allspice. Salt and pepper to taste. 

127 Fish Chowder. 

Cut up one pound o salt pork in pieces one and two 
inches in size for a large fish, of about six pounds. Cut 
the fish in pieces the same as the pork; slice in pieces 
half dozen Irish potatoes the size of fish. Beat one sea 
cracker fine, take and slice one large onion, chop it 
fine; fry the pork brown, take it from the fat. Having 
all now prepared, put your pot on fire, and put in pot 
a layer of fish, then a layer of pork, then a layer of crack- 
er, then put in one tablespoonful of butter, cayenne pep- 
per, and salt to taste; add one pint of water, and let it 
stew one hour, when it will be ready for table use. 

128 Clam Chowder. 

Prepare and make clam chowder in the same way as 
the fish chowder, except you must use tomatoes; a layer 
of tomatoes and a layer of the other articles, for fifty to 
one hundred clams. Put in one pint of sweet milk; be- 
fore putting clams in pot cut away the black part of 
clams, add half a teaspoonful of ground cloves, and one 
teaspoonful of ground allspice, salt and pepper to taste; 
one dozen tomatoes scalded in boiling water, and skin 


129 Creole Soup. 

Take three pints of this same* bouillon, put on to boil, 
just before use chop four leaves of parsley fine, and put 
in. Brown a teaspoonful of brown sugar on a till plate, 
add a sherry wine-glass of sherry wine to sugar, stir it 
well, then strain through a fine sieve; then stir three 
tablespoonfulls into soup. Beat two yelks of eg^s into 
tureen and pour hot soup on it and send to table. 

130 Spiced Currants. 

Five pounds fresh currants to three pounds of sugar, 
one pint of vinegar; wash currants and drain all water 
from them through sieve or cullender, add sugar and 
vinegar to currants, and put to cook in a porcelain ket- 
tle; season with one ounce ground cloves and one ounce 
of stick cinnamon, let it cook gradually until it becomes 
like a jelly; when it gets cold, put away in bottles and 
cork tight. Use granulated sugar. 

131 Spiced Cherries. 

Five pounds of cherries to three quarter pounds of 
sugar, one pint of best vinegar, quarter pound of cloves, 
quarter pound of allspice. Put sugar, spices and vine- 
gar, all together on fire and boil it, then pour it boiling 
on the cherries. Before boiling vinegar, spices, and 
sugar, let cherries lay in spiced vinegar and sugar twen- 
ty-four hours, then boil and pour on cherries, and when 
they get perfectly cold, put up in bottles and cork well. 


132 Preserved Peaches. 

Always preserve the cling peach and none other. Cut 
your peaches in two or four pieces just as you like, and 
have one pound of granulated sugar to one pound of 
peaches; that is to say, if you are going to preserve ten 
pounds of peaches have ten pounds of sugar, and put 
the sugar on peaches the day before preserving; then 
next day pour juice off peaches arid put juice on to boil, 
when it boils, put the peaches in this boiling juice, let 
them stay five minutes, take them out and lay them on 
a dish for five minutes, then put them back in the boil- 
ing syrup again for five minutes, and repeat or continue 
taking them out and putting them back every five min- 
utes, for one hour, when they will be preserved. 

133 Preserved Cherries. 

Seed your cherries and put sugar on them the day 
before preserving. When you pour off the juice next 
day and put it to boil, when it boils put cherries in, let 
them stay five minutes, take them out, put them back in 
boiling syrup in five minutes, and so continue every five 
minutes for one hour, when they will be preserved. 
When preserves are cold put away. 

134 Corn Fritters. 

To one dozen ears of corn add three eggs, half a tea- 
cupful of powdered crackers, one tablespoonful of 
sifted flour. Cut off the corn very lightly from the 
cob say half of the ^rain and then scrape the other 
half clean off with a knife. Add the crackers to corn 


and beat together light. Beat the eggs light and add 
with the flour and a quarter of a teacupful of sweet 
milk. Season to taste and beat the whole light. Have 
your lard or butter hot when you go to fry, and drip 
the batter into the hot fat from off the end of a spoon, 
letting it fry quick and brown. Have young and tender 
corn. The fat ought to be hot enough to brown the 
fritters in two minutes. 

135 Corn Pudding. 

Take one dozen ears of corn and grate from the cob. 
Beat four eggs light and add a pint of sweet milk and 
a tablespoonful of butter, salting and peppering to 
taste . Beat lightly, place in a deep dish and bake in a 
hot oven. Ten minute? will bake it. Grease the dish 
with butter before putting pudding into it, and send to 
table in the dish it is baked in. 

136 Carving Poultry. 

In carving always have a sharp knife. First pass 
the knife close to the body of the fowl, just under the 
joint of the wing. Then press it back towards the 
neck with the back of the knife, when it will separate 
from the body. Take the same course with the leg, 
and when you have the wings and legs unjointed, turn 
the fowl on its back and slice meat from the breast and 
sides, thinly. 

137 Boiled Corn. 

Always put the corn on in boiling water and salt, 
cooking for seven minutes; a longer cooking than this 
will take all the sweetness from the corn. 


138 Apple Roll. 

To one quart of flour add a tablespoonful each of 
butter and lard (or two of butter, if preferred,) and 
one teaspoonful of fine salt. Work the lard or butter 
into the flour dry until it is thoroughly mixed, then add 
salt and a teacupful of water, a little at a time, and 
mix until the dough is sufficiently thick to roll on the 
pastry block. Always sprinkle dry flour on the block 
to keep the dough from sticking. Use one and one- 
half pounds of mellow apples, peeled and cut very 
thin. Roll your dough out as thin as pie crust, eight- 
een by ten inches in size. Have three pieces of this 
size, and lay one sheet of it down and cover it with 
apples; then lay the second and third sheets down, 
covering each with apples. Boll the whole up to- 
gether as you would a towel, then wet a white cloth in 
cold water and wrap it around the roll, sewing it 
tightly; then put into a pot of boiling water. Sprinkle 
dry sugar over each layer of apples before rolling in 
the cloth. Do not cook over twenty minutes. Put in 
water enough to cover the roll. 

139 Sauce for this Roll. 

Two tablespoonfuls of butter and one and one-half 
teacupfuls of powdered sugar rubbed together until as 
light as cream, one-half of a grated nutmeg, one wine- 
glassful of brandy beaten into the creamed butter and 

140 Stuffed Tomatoes. 

Cut off the tops of tomatoes, hollow the inside, and 
mix the inside that you take out with chopped up ham; 


bread crumbs or crackers powdered, butter, salt and 
pepper to your taste. Stuff the tomatoes fall and re- 
place the top close. Put them in a pan to bake in a 
hot oven for fifteen minutes. 

141 Blackberry Roll. 

Make this roll by the same directions given for the 
apple roll. 

142 Egg Plant Stuffed. 

Take out the inside of the plant and boil it in just 
enough water to cover it for ten minutes, and then 
drain or press the water all out through a cullender. 
Chop some ham tine, take bread crumbs and butter 
(one tablespoonful to one egg plant), and have equal 
proportions of ham, cracker and bread crumbs to the 
inside of the plants. Season with salt and black 
pepper to taste and fry it brown. Then stuff the plants 
full and close and put them to bake. They will bake 
in ten minutes, but should not be put in the oven until 
just betore table use. They are a delicious vegetable 
prepared in this manner. Use a hot oven. 

143 Peach Cobbler. 

Peel the peaches (freestones) and make a pastry the 
same way as for pie, and roll out the dough as thin as 
for pie crust. Put one layer at the bottom of the dish, 
and cut the peaches into pieces the size of a plum and 
fill the dish with them, sprinkling them freely with fine 
sugar. Cover them over with another layer of pastry, 


cut with a knife two or three air-holes on the top and 
pnt to bake. Let it bake brown. It makes a delicious 
luncheon or dessert. Season the peaches with pow- 
dered cinnamon to taste. See recipe for all kinds of 

144 Ladies' Custard. 

Boil a quart of sweet milk, and beat together half a 
dozen eggs with two tablespoonfuls of sugar until light. 
Pour the milk on the eggs and sugar, stirring well. 
Put a tablespoonful of sugar into a kettle that will hold 
the milk and eggs, and let the sugar brown. Then 
pour the milk and eggs into the kettle and let it come 
to a boil. Put your custard cups in a baking pan and 
fill the pan with cold water. Then fill the cups with 
custard and set in the stove until it becomes as thick 
as batter. It will need no flavoring extracts. 

145 Batter Pudding. 

Five eggs; beat yelks and whites separately, very light, 
six tablespoonfuls of flour to one pint of milk, one tea- 
spoonful of salt; sift flour three times, pour half of the 
milk to the flour and beat it light, then add the beaten 
yelks of eggs to flour and milk, and then add the whites 
also and beat again; lastly add the remaining half pint 
of milk and beat the whole pudding until very light. 
Have a good, tig-ht, strong white bag, wet it, and put 
flour thickly on the inside, put pudding in it, tie it tight 
and put in a pot of boiling water and let it boil three 
quarters of an hour. Make a sauce of sugar and butter, 


rub the two together until light, flavor with nutmeg, 
and stir a wine glass of sherry wine or brandy in it well. 
Use powdered sugar, 

146 Baked Batter Pudding. 

Use the same directions and quantities as given in the 
boiled pudding, and when you have it mixed as directed, 
and have a hot oven, pour pudding in baking pan and 
bake brown. 

147 Corned Beef Hash. 

Take boiled corned beef and chop it very fine, four 
hot boiled Irish potatoes to one pound of beef, mash 
potatoes in the beef while hot, one slice of onion chop- 
ped with meat, half a teaspoonful of mustard mixed, two 
sprigs of parsley; then make into pones like a small 
loaf of bread, and bake brown. Season with black pep- 
per to taste. 


A Southern Remedy for Invalids. 

Take one ounce of cardamom seed, one ounce of Peru- 
vian bark bruised, two ounces of Gentian root bruised, 
half ounce of dry orange peel, one ounce of aloes, and 
put the whole into half a gallon of best whiskey or 
brandy; let it come to a boil, then strain or filter it 
through a fine cloth or filtering paper. 

Dose half wineglassfull three times a day before 
meals. Will strengthen and produce an appetite. 


149 Suet Pudding. 

One pound of beef kidney suet, chop it fine, taking 
all strings from it, one pound of flour rubbed into suet 
until thoroughly mixed, salt to taste; one and a half 
teaspoonful of yeast powder mixed in with the flour; 
mix the whole gradually with water, the same way that 
you mix up dough for any other other bread, stiff; then 
roll out the dough about half an inch thick, and spread 
the dough with currant jelly; then roll up the dough 
round like a bottle and as you roll continue to spread 
the under part of dough with jelly, so as to have all of 
dough covered with the jelly when it is rolled up final- 
ly, then take a clean linen towel and wrap the roll in it 
tight, sewing the ends andsides well; when you have fin- 
ished rolling it up in the towel, put it on in boiling 
water, well covered, and let it boil thirty minutes. 

150 Sauce for Suet Pudding. 

One tablespoouful of butter, one tea-cup of white 
sugar; rub both together until well mixed to a cream, 
then put on a kettle over steam, and as it heats stir it 
until a foam, then add one wine-glassful of brandy; stir 
until mixed, and flavor with nutmeg, and send to table 
hot with the pudding. 

151 Chicken G-umbo. 

Salt and pepper chicken before frying it. Take a 
chicken, seperating it from all the joints and breaking 
the bones, fry the chicken in one and a half tablespoouful 
of lard or butter. First well mix the chicken in drv flour, 


let the fat be hot, put chicken to fry until brown; don't 
burn chicken. After fried, put it on in soup kettle with 
half a gallon of hot water, one and a half quarts of green 
ochre cut into thin pieces, throwing the end away, and 
let the whole boil to three pints; season with pepper 
and salt. Chop half of an ordinary sized onion fine, 
and fry it with chicken; chilli pepper chopped fine if 
added is nice when liked. 

152 Circuit Hash. 

One dozen tomatoes, one quart of butter beans, one 
dozen ears of corn cut off from cob, quarter pound of 
lean and fat pork cut in fine pieces, if pork is not liked, 
use two tablespoonfuls of butter; put on in a sauce-pan 
and stew one hour. 

Note. Five minutes before dinner put in the corn to 
cook with the rest of stew. 

153 Stewed Tomatoes. 

First scald the tomatoes in boiling water and then 
peel the skin from them, then cut them up in small 
pieces, cutting also one slice of onion fine in them; add 
no water; bread crumbs, one tablespooriful of butter, pep- 
per and salt to taste. To one dozen of tomatoes, half 
a tea-cupful of bread crumbs. 

154 Rice Pudding. 

Two tablespoonfuls of butter and sweeten to taste, 
one pint of rice boiled soft; thoroughly mix to this rice 
one pint of rich milk. Beat up two eggs very light, and 


add to the above also; well mix the whole. Flavor 
with the grated rind or peel of the half of an orange, 
and the juice of two oranges; mix well into pudding, 
and put into pan to bake. 

155 Meringue for Pudding. 

The whites of five eggs beat very light, four tablespoon - 
fulls of sugar, mix into eggs and beat light; spread 
thickly over pudding and put to brown. 

156 Leaven Biscuit. 

Save a piece of leaven from the light bread you mix 
.or make up over night, the size of a tea-cup; mix 
leaven up soft in water, add half a pint of flour to it, 
one teaspoonful of salt, seat to rise over night. Next 
morning take one level quart of flour, put a level tea- 
spoonful of soda and sift it; rub into this flour one table- 
spoonful of lard, half tablespoonful of butter, until 
thoroughly mixed; then add the whole together, and 
work it with the hands until light, and make off in bis- 
cuits and put to rise in baking pan twenty minutes, 
then bake brown. 

157 Oyster Pie. 

Make pastry according to directions of pastry for all 
kinds of pies in receipt No. 48. Have bottom and 
top crust bottom crust to be thick as a quarter dollar 
Then put oyster liquor or juice on in a kettle to boil, 
and when it boils, skim the foam from it; then drop 
oysters into boiling liquor for four minutes only, take 
out oysters, lay them on a dish, then sift two table- 


spoonfuls of flour, take two tablespoon fuls of butter, 
rub into flour until well mixed, then dissolve the same 
with a little of hot liquor, salt and pepper to taste. 
Then pour into boiling liquor the mixture of flour and 
butter, stirring the same while pouring it in, till all is 
poured in. To be baked in a deep pan. Put bottom 
crust covering bottom and sides of pan, then pour 
liquor in on crust; when this is done, put the oysters 
into the pan and cover the pan over with a thick cover 
of pastry, the thickness of a half dollar, cutting small 
spaces in several parts on top, the width of a knife 
blade, and put to bake brown. Take the white of 
an egg, beat it up and baste top of pie when you put 
it to bake. One quart of oysters and the juice will 
make pie for six in family. 

1 58 Yorkshire Pudding 

To be eaten with Roast Beef. 

Sift one pint of flour and add to it one-half pint of 
milk; beat milk into flour with a large spoon until very 
light; then beat four eggs yelks and whites together 
very light, and add to flour and milk, and then beat the 
whole, adding one tablespoonful of butter, salt to taste. 
Put to bake in a dish; twenty minutes will bake it. 
When done send to table with roast beef, in same dish 
it is baked in. 

159 Cheese Pudding, 

Have mild cheese; grate half pound of cheese and 
half pound of apples, add to this half pint of sweet 


milk, beat four eggs very light, and add to the above. 
Before mixing apples with cheese, put to it one table- 
spoonful of white sugar; stir all well-. Season with 
nutmeg, and pour it into a dish and put to bake, putting 
one tablespoonful of butter over it in small pieces. 
Twenty minutes will bake it, and send to table as a 

160 Pap for Infant Diet. 

Take one pint of flour, sift it and tie it up in a clean 
cloth securely tight, so that no water can get into it; 
and put it in boiling water and let it boil steady for 
two hours, then take it out of water, and when it gets 
cold take outside crust from it. Whenever you are 
ready to nurse or feed the child, grate one tablespoonful 
of the boiled flour, and stir it into half a pint of boiled 
milk while the milk is boiling; sweeten the same with 
white sugar to taste. When the child has diarrhea, 
boil a two-inch stick of cinnamon in the pap. I have 
given birth to eleven children and raised them all, and 
nursed them with this diet. It is a Southern plan- 
tation preparation.